Lemon Madeira Cake with Candied Peel

Ingredients

For the candied peel:

• 1 unwaxed lemon
• 200g (7 oz) granulated sugar
• 100g (3½ oz) caster sugar

For the cake:

• 175g (6 oz) softened butter
• 175g (6 oz) caster sugar
• 225g (8 oz) self-raising flour
• 50g (1¾ oz) ground almonds
• 4 large free-range eggs
• 1 large unwaxed lemon, finely grated zest only

Instructions

1. 1
   For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips.
2. 2
   Pour 300ml (10fl) oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent.
3. 3
   Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 200°) for 1 hour until dry.
4. 4
   For the cake, preheat the oven to 325°. Grease a 18cm (7in) deep round cake tin and line the base and sides with baking parchment.
5. 5
   Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface.
6. 6
   Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean. Leave in the tin for 15 minutes to cool before turning out onto a wire rack to cool completely.